Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Mexican Tortilla Bake
1 pound fresh ground chicken
1 (16 ounce) jar chunky medium salsa
8 ounces mild Cheddar cheese, shredded and divided
2 (1 1/2 ounce) boxes raisins
1/2 cup whole green olives, sliced
1 package flour tortillas
1 (16 ounce) container sour cream
Heat oven to 375 degrees F.
Brown chicken in large skillet until thoroughly cooked.
Drain. Stir in salsa, cheese, raisins, and green olives.
Cook 1 minute to blend flavors, stirring constantly.
Spoon about 2 tablespoons meat mixture in the middle
of each tortilla. Fold and pierce the edges with a wooden
pick. Bake at 375 degrees F for 10 to 15 minutes or
until edges of tortilla are golden brown. Cool 1 minute.
Sprinkle each with cheese. Add dollop of sour cream and serve.
_http://www.recipegoldmine.com/casschickenD/mexican-tortilla-bake.html_
Chocolate Pudding Sundaes
Posted by: “Beth
Chocolate Pudding Sundaes
Taste of Home
SERVINGS: 6
CATEGORY: Dessert
METHOD: Other stovetop
TIME: Prep/Total Time: 15 min.
Ingredients:
2/3 cup sugar
1/4 cup baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2-1/4 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
3 cups vanilla ice cream
Directions:
In a microwave-safe bowl, combine sugar, cocoa, cornstarch and salt.
Gradually stir in milk until smooth. Microwave, uncovered, on high for
5-8 minutes, stirring every 2 minutes, until sauce comes to a boil. Stir
in butter and vanilla. Serve warm over ice cream. Store leftovers in the
refrigerator. Yield: 6 servings.
Nutrition Facts
One serving: (2 tablespoons) Calories: 335 Fat: 14 g Saturated Fat: 9 g
Cholesterol: 52 mg Sodium: 235 mg Carbohydrate: 48 g Fiber: 1 g Protein:
6 g
http://recipes.tasteofhome.com/Recipes/Chocolate-Pudding-Sundaes
Chicken Pasta Salad - TNT
Posted by: “laudsgypsy” l
Chicken Pasta Salad - TNT
3 cups rotini pasta (8 oz) cooked and drained
2 cups broccoli flowerets
1 1/2 cups Kraft Three Cheese Ranch Dressing
1 pkg Louis Rich Honey Roasted Chicken Breast Cuts or Grilled Chicken
Breast Strips (6 oz)
1/2 cup red pepper, chopped *
1/2 cup green pepper, chopped
1/2 cup onions, slivered
1. TOSS all ingredients. Refrigerate.
2. To make ahead: Make this simple salad up to 2 days ahead.
Serve chilled or at room temperature.
*Note due to pepper prices I just usually use 1/2 cup green pepper
and that does the trick. After making this for my dad, he took the
recipe home with him and tried to use the frozen broccoli flowerets.
He said it was no where near as good.
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2. Pink Cloud Float
Posted by: “KS
Pink Cloud Float
Makes 4 servings
10 oz. pkg. frozen strawberries
1 c. milk
2 c. strawberry ice cream
Add strawberries, milk and ice cream to blender or food processor. Blend until smooth.
http://groups.yahoo.com/group/all-simple-recipes/
[Several gardening related articles ]
City Farmer News
New Stories From ‘Urban Agriculture Notes’
French Toast Bread for the bread machine
1 cup water
1 teaspoon maple extract
2 tablespoons butter
3 cups bread flour
2 tablespoons brown sugar — packed
1/2 cup dried apples — cut in 1” pieces
2 tablespoons dry milk powder
1/4 cup maple syrup — fake or real
1/3 cup walnuts — coarsely chopped
1 1/4 teaspoons salt
2 teaspoons yeast
Place all ingredients in your machines fully assembled pan. They should go in in the order specified by your machines manual. Select the “Basic” or “White” cycle and press “Start”.
source unknown
GOD Bless,
Marla
http://groups.yahoo.com/group/ABM-recipes/
Posted by: “laudsgypsy”
Hot Italian Sausage, Onion, Green Pepper, & Tomatoes - TNT
1 1/2 lbs Hot Italian Sausage Links
1 Medium Onion
1 Medium Green Pepper
2 large or 3 medium Tomatoes
Montreal Steak Seasoning & Red Pepper for flavor
Cut sausage in half and cook through in skillet on medium heat. Take
out of skillet. Add onion, pepper, tomatoes and seasoning for
taste. As those start to cook down, cut sausage into bite size
pieces. Add back to pan and stir everything together. I usually
cook this until the tomatoe juice starts to thicken. I have never
checked times. This was one of my throw together recipes and we have
been making it since. I serve it over mashed potatoes. Sometimes I
have a side vegetable and sometimes not.
This is another great group owned by *~Tamara~*
http://groups.yahoo.com/group/Simply-Spicy/
Apple & Raisin Oven Pancake
Posted by: “steve
Apple & Raisin Oven Pancake
1 large baking apple — cored and thinly sliced
1/3 cup golden raisins
2 tablespoons brown sugar — packed
1/2 teaspoon ground cinnamon
4 eggs
2/3 cup milk
2/3 cup all-purpose flour
2 tablespoons margarine or butter — melted
powdered sugar — optional
Preheat oven to 350°F. Spray 9-inch pie plate with nonstick cooking spray. Combine apple, raisins, brown sugar and cinnamon in medium bowl. Transfer to prepared pie plate. Bake, uncovered, 10 to 15 minutes or until apple begins to soften. Remove from oven. Increase oven temperature to 450°F. Whisk eggs, milk, flour and margarine in medium bowl until blended. Pour batter over apple mixture. Bake 15 minutes or until pancake is golden brown. Sprinkle with powdered sugar, if desired.
Makes 6 servings.
A single candle can illuminate an entire room. A true friend lights up
an entire lifetime. Thanks for the bright lights of your friendship.
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2. Impossibly Easy Chicken Taco Pie
Posted by: “*~Tamara~*”
Impossibly Easy Chicken Taco Pie
The great taste of chicken tacos baked in a pie. Impossible? No, it’s
impossibly easy!
Prep Time:10 min
Start to Finish:45 min
Makes:8 servings
2 cups cut-up cooked chicken
1/2 cup chopped onion
2 tablespoons Old El Paso® taco seasoning mix (from 1-ounce package)
1 cup Original Bisquick® mix
1 cup milk
2 eggs
1 cup shredded Cheddar cheese (4 ounces)
Heat oven to 400ºF. Grease bottom and side of glass pie plate, 9x1
1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie
plate.
Stir together Bisquick, milk and eggs with fork until blended. Pour
into pie plate. Bake 30 to 35 mintues or until knife inserted in
center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes
longer or until cheese is melted. Garnish with lettuce, tomatoes and
sour cream if desired.
High Altitude (3500-6500 ft) Bake 35 to 40 minutes.
—
http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new casseroles? Crockpot recipes?
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3. Pasta-Beef Cobbler
Posted by: “*~Tamara~*”
Pasta-Beef Cobbler
Hamburger Helper jumpstarts casserole-making. A touch of this and
that make this one a winner.
Prep Time:35 min
Start to Finish:1 hr 10 min
Makes:8 servings
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
3 1/2 cups hot water
1/2 cup milk
1 package Betty Crocker® Hamburger Helper® beef pasta
1/4 cup packed brown sugar
1/4 cup barbecue sauce
2 tablespoons ketchup
1 1/2 cups Original Bisquick® mix
1 cup milk
2 eggs
Heat oven to 375°F. In 10-inch skillet, cook beef, onion, bell
pepper, salt, pepper and seasoned salt over medium heat, stirring
occasionally, until beef is brown; drain.
Stir hot water, 1/2 cup milk and the Sauce Mix into beef mixture.
Stir in brown sugar, barbecue sauce and ketchup. Heat to boiling,
stirring occasionally. Spoon beef mixture into ungreased rectangular
baking dish, 13x9x2 inches; stir in uncooked pasta. Set aside.
In medium bowl, stir Bisquick mix, 1 cup milk and the eggs until
blended. Pour evenly over beef mixture. Bake cobbler 30 to 35 minutes
or until light golden.
High Altitude (3500-6500 ft): Use 4 cups hot water. Bake 38 to 42
minutes.
—
http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new casseroles? Crockpot recipes?
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4. Slow Cooker Chicken Stew with Pepper and Pineapple
Posted by: “*~Tamara~*”
Slow Cooker Chicken Stew with Pepper and Pineapple
The yummy gingery-flavored sauce is delicious! To get every last
drop, spoon stewed chicken, pepper and pineapple over hot cooked rice.
Prep Time:20 min
Start to Finish:8 hr 35 min
Makes:4 servings
1 pound boneless skinless chicken breast, cut into 1 1/2-inch pieces
4 medium carrots, cut into 1-inch pieces
1/2 cup chicken broth
2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can (8 ounces) pineapple chunks in juice, drained and juice
reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces
Mix all ingredients except pineapple, cornstarch and bell pepper in 3
1/2- to 6-quart slow cooker. Cover and cook on low heat setting 7 to
8 hours (or high heat setting 3 to 4 hours) or until vegetables are
tender and chicken is no longer pink in center.
Mix reserved pineapple juice and cornstarch until smooth; gradually
stir into chicken mixture. Stir in pineapple and bell pepper. Cover
and cook on high heat setting about 15 minutes or until slightly
thickened.
Note: This recipe was tested in slow cookers with heating elements in
the side and bottom of the cooker, not in cookers that stand only on
a heated base. For slow cookers with just a heated base, follow the
manufacturer’s directions for layering ingredients and choosing a
temperature.
(Total time will vary with appliance and setting.)
From Betty Crocker
—
http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new casseroles? Crockpot recipes?
1. French Onion Drop Biscuits
Posted by: “myrecipegroups”
French Onion Drop Biscuits
2 cups biscuit/baking mix
1-8 oz carton French Onion Dip
1/4 cup milk
In a bowl, combine the baking mix and onion dip. Stir in milk just
until moistened.
Drop by rounded tablespoonfuls 2” apart onto a baking sheet coated
with nonstick cooking spray. Bake at 450º for 10-14 minutes or
until golden brown.
Serve warm.
Makes 1 dozen
Simple & Delicious M/J 06
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2. Honey Whole Wheat Bread
Posted by: “gram4two”
Honey Whole Wheat Bread
Bread Machine
1-(1-1/2 # loaf)
1 cup water (70° to 80°)
1/4 cup vegetable oil
2 tablespoons honey
1 teaspoon salt
2 cups bread flour
1 cup whole wheat flour
1 package (1/4 ounce) active dry yeast (2-1/4 teaspoons)
In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and
loaf size if available. Bake according to bread machine directions
(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of
water or flour if needed).
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3. Aniseed Braids
Posted by: “gram4two”
Aniseed Braids
Low-Fat
Makes 2 loaves
7 to 7-1/2 cups all-purpose flour
6 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
2 tablespoons aniseed
1 teaspoon salt
2 cups fat-free milk
1/2 cup butter, cubed
1/4 cup water
2 eggs
2 tablespoons sesame seeds
In a large mixing bowl, combine 2 cups flour, sugar, yeast, aniseed
and salt. In a small saucepan, heat the milk, butter and water to
120°-130°. Add to dry ingredients; beat just until moistened. Add 1
egg; beat until smooth. Stir in enough remaining flour to form a
firm dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-
8 minutes. Place in a bowl coated with cooking spray, turning once
to coat top. Cover and let rise in a warm place until doubled, about
45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Divide each portion into thirds. Shape each into a 14-in.
rope. Place three ropes on a baking sheet coated with cooking spray
and braid; pinch ends to seal and tuck under. Repeat with remaining
dough. Cover and let rise until doubled, about 30 minutes.
Beat remaining egg; brush over braids. Sprinkle with sesame seeds.
Bake at 350° for 30-35 minutes or until golden brown. Remove from
pans to wire racks to cool.
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4. Cinnamon Raisin Bread
Posted by: “gram4two”
Cinnamon Raisin Bread
Makes 2 loaves
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/3 cup plus 1/2 cup sugar, divided
1/4 cup vegetable oil
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
2 cups raisins
1 tablespoon ground cinnamon
1 tablespoon water
GLAZE:
1/2 cup confectioners’ sugar
1 tablespoon milk
In a mixing bowl, dissolve yeast in warm water. Add milk, 1/3 cup
sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins
and enough remaining flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 6-8 minutes. Place in
a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1-1/4 hours.
Punch dough down. On a lightly floured surface, divide in half. Roll
each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining
sugar; sprinkle over dough. Sprinkle with water. Starting with a
short side, roll up tightly, jelly-roll style. Pinch seams and ends
to seal. Place, seam side down, in two greased 9-in. x 5-in. x 3-in.
loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 30-35 minutes or until golden brown. Remove from
pans to wire racks to cool completely. Combine glaze ingredients;
drizzle over loaves.
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5. Maple Oat Bread
Posted by: “gram4two”
Maple Oat Bread
Low Fat
Makes 1 loaf
1 cup old-fashioned oats
1 cup boiling water
1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1/2 cup maple syrup
2 teaspoons canola oil
1-1/2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
TOPPING:
1 egg white, lightly beaten
2 tablespoons old-fashioned oats
Place oats in a blender or food processor, cover and process oats
for 6-7 seconds or until coarsely chopped. Transfer to a small bowl;
add boiling water. Let stand until mixture cools to 110°-115°. In a
large mixing bowl, dissolve yeast in 1/3 cup warm water; add syrup,
oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in
enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Shape into a
flattened 9-in. round loaf. Place in a greased 9-in. round baking
dish. Cover and let rise until doubled, about 45 minutes.
Brush with egg white; sprinkle with oats. Bake at 350° for 30-35
minutes or until golden brown. Remove from pan to a wire rack to
cool.
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6. Golden Egg Bread
Posted by: “gram4two”
Golden Egg Bread
Bread Machine
Makes 1 loaf
Cut into thick slices, this makes excellent French toast!
3/4 cup water (70° to 80°)
3 tablespoons sugar
3 tablespoons vegetable oil
2 eggs
1-1/2 teaspoons salt
3-1/2 cups bread flour
2-1/4 teaspoons active dry yeast
In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and
loaf size if available. Bake according to bread machine directions
(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of
water or flour if needed).
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7a. Basil Garlic Bread
Posted by: “gram4two”
Basil Garlic Bread
Bread Machine
Makes 1(1-1/2 #)loaf
2/3 cup warm milk(70° to 80°)
1/4 cup warm water(70° to 80°)
1/4 cup warm sour cream(70° to 80°)
1-1/2 teaspoons sugar
1 tablespoon butter, softened
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
3 cups bread flour
2-1/4 teaspoons active dry yeast
In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and
loaf size if available.
Bake according to bread machine directions (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if
needed).
Messages in this topic (2)
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8. SWEET FRENCH LOAF
Posted by: “creiki”
SWEET FRENCH LOAF
“Because this bread is very soft, you may think it’s under baked.
Check for the hollow sound. This bread becomes bulky, which is part
of its great appeal. It has a slightly sweet flavor, so if you’re a
butter nut, spared some over a warm piece of this bread and devour.
It is not an authentic French bread. The reason I call it such is
because it makes the most fabulous French toast you’ll eat. Ever!
Source: Beautiful Breads and Fabulous Fillings by Margaux Sky
1 tablespoon yeast
2 cups warm water
1 1/2 warm vanilla soy milk
1 cup powdered sugar
1/2 cup packed brown sugar
8 cups all-purpose flour (approximately)
1 tablespoon salt
In a medium bowl dissolve the yeast in the water and soy milk. Let
stand for 5 minutes, or until the yeast is foamy.
Add the powdered sugar and brown sugar to the yeast mixture.
In a large bowl combine the flour and salt. Slowly add the wet
ingredients to the dry ingredients, and using your hands, mix well.
Place the dough on a floured counter or board and knead for 4
minutes. Keep the dough moist for soft, tender bread.
Generously butter baking sheet. Free form the dough onto the baking
sheet. Slice a long, deep gash in the center of the dough. Let it
rise for about 60 minutes.
Preheat the oven to 400 degrees F.
Bake on the baking sheet for 45 minutes. Reduce the heat to 350 F
degrees and bake another 15 minutes. Ovens vary so test for
doneness. Tap the bottom of the loaf. If it sounds hollow, it’s
done. If not, continue to bake, checking every few minutes. When the
loaf is done, cool for 30 minutes before slicing.
Makes 1 large loaf
Source: Beautiful Breads and Fabulous Fillings by Margaux Sky
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9. WHITE SODA BREAD
Posted by: “creiki”
WHITE SODA BREAD
Source: Bon Appetit magazine, May 1996
3 1/2 cups all-purpose flour
2 tablespoons caraway seed (optional)
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
Preheat oven to 425 degrees F. Lightly flour baking sheet.
Mix flour, caraway seeds, if using, baking soda and salt in large
bowl. Mix in enough buttermilk to form moist clumps. Gather dough
into ball.
Turn out onto lightly flour surfaced and knead just until dough
holds together, about 1 minute. Shape dough into 6-inch-diameter by
2-inch-high round.
Place on prepared baking sheet. Cut 1-inch-deep X across top of
bread, extending almost to edges.
Bake until bread is golden brown and sounds hollow when tapped on
bottom, about 35 minutes. Transfer bread to rack and cool completely.
Servings: 8
Source: Bon Appetit magazine, May 1996
http://groups.yahoo.com/group/BreadsandBeyond/
1. Mashed Potatoes w/Green Chilies & Cheddar
Posted by: “victorias
Mashed Potatoes with Green
Chilies & Cheddar Cheese
http://www.cooking-easy-and-fun.com
3 pounds russet potatoes
1 or 2 - 4 oz. cans diced green chilies
1 1/2 cups medium cheddar cheese
1 cup milk
1/2 stick unsalted butter
Kosher Salt & Pepper
Fill stock pot with cold water. Peel potatoes
and cut in quarters. Salt water, turn heat to high.
Boil for 10-12 minutes or until fork tender.
Simmer milk and butter in small sauce pan.
Shred the cheese, set aside.
Drain potatoes, return to stock pot. Pour half
milk/butter mixture on potatoes. Season with
salt/pepper. With potato masher, coarsely smash
potatoes, add more milk as needed. You want a
creamy texture (need creamier because you will be
adding cheese), yet lumpy.
Drain some of the liquid from the green chilies,
add to potatoes, add cheese, mix well.
Serve immediately.
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2. Best Darn Beans Ever
Posted by: “victoria
Crock Pot Baked Beans with
Brown Sugar, Onions & Ground Beef
http://www.cooking-is-easy-and-fun.com
1 pound extra lean ground beef
3/4 bacon cut into small pieces
1 Cup Brown Sugar
3 tbs white vinegar
1 cup chopped onions
3 - 16 oz cans chili beans drained
3 - 16 oz black beans rinsed & drained
3 - 16 oz cans pork & beans
1/2 cup ketchup
3 tbs liquid smoke
1 tsp pepper
Brown lean ground beef & onions together.
Drain. Place in crock pot.
Cook bacon crispy, place on paper towels
to absorb excess grease, add to beef & onions.
Open all the beans. Drain & rinse black beans.
Drain chili beans, do not rinse. Do not drain
pork and beans, add all beans to crock pot.
Give a good mix. Cook on low for 5-6 hours.
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3. Orecchiette Pasta with Broccoli Rabe & Turkey Sausage
Posted by: “Russie-— >^..^<”
ORECCHIETTE WITH BROCCOLI RABE & TURKEY SAUSAGE
12 oz orecchiette pasta
12 oz microwave in bag broccoli rabe
1 tbs olive oil
12 oz Italian turkey sausage
1/3 cup sliced sun dried tomatoes in oil
2 tsp chopped garlic
1/2 tsp each salt and crushed red pepper
1/4 cup grated Parmesan cheese
Boil pasta as package directs, add broccoli 5 min. before pasta will be done and reserving 1 cup of cooking water before draining. Heat oil in a skillet, add sausage cook breaking into chunks 5 min. or until cooked through.
Add tomatoes, garlic, salt and pepper. Saute 1 min. or until fragrant. Toss with drained pasta and broccoli rabe, cheese and reserved cooking water as needed. NOT SURE ON HOW MANY SERVINGS.*
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4. Hawaiian Baked Beans
Posted by: “L. C
Hawaiian Baked Beans
1 cup chopped sweet onion, such as Maui, Walla Walla or Vidalia
1 T. butter
1/2 pound sliced bacon
1 pound chuck steak, cut into 1 inch pieces
2 cans baked bans, preferably Bush’ Country Style, 28 oz. each
1/2 cup dark molasses
1 medium pineapple, stem leaves left on
Sour cream, to serve
Place a cast iron skillet over a hot grill or stovetop burner and add the onions and butter, sautéing the onions until slightly browned. Remove the onions from the pan and set aside. Add the bacon to the empty skillet and cook until crisp. Remove the slices, drain on paper towels land chop into 1 inch pieces; set aside. Pour out half of the bacon fat, retaining the rest in the skillet. Add the steak to the skillet and brown thoroughly over high heat. When the meat is cooked, add the bacon and stir well. Mix in the beans, molasses, and sautéed onions; place on the grill over indirect heat, until the mixture boils then reduce the heat to maintain a simmer. Cut the pineapple in half vertically, keeping the leaves attached. Lay the pineapple on its round side and remove the inside with a sharp knife or a grapefruit spoon, leaving 1/4 to 1/2 inch at the bottom and sides of the fruit. Take the fruit you remove and loosely chop it into 1/2 to 1 inch cubes. When you are ready to serve the beans, gently fold 1 cup of pineapple into the bean mixture and pour into the two empty pineapple halves. Garnish with the remaining chopped pineapple and a few generous dollops of sour cream. Serve.
Tip: Store pineapple at room temperature for 1 to 2 days before serving to allow them to become softer and sweeter. Store whole pineapple in the refrigerator for 3 to 5 days.
Source: Unknown
http://groups.yahoo.com/group/SimpleMeals/
http://groups.yahoo.com/group/SimpleMeals/
6. Down and Dirty Rice
Posted by: “L. C
Down and Dirty Rice
1/2 cup butter or margarine
1 box Uncle Ben’s wild Rice (NOT the instant version)
1 can beef bouillon soup, undiluted
1 can French onion soup, undiluted
1 large jar sliced mushrooms, drained
Brown rice in butter in large skillet. Then combine with remaining ingredients in a 2 quart casserole dish. Bake at 325 for 1 hour. Hint: For a little extra zip, you may throw in the contents of the seasoning packet that comes with the rice as you are mixing the rest of the ingratiates...or save it to season your next pot of beef or chicken based soup.
Source: With Heart and Soul
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7. Penne with Fresh Tomatoes and Pine Nuts
Posted by: “L. C
Penne with Fresh Tomatoes and Pine Nuts
1/2 pound penne
4 T. olive oil
1/2 cup pine nuts
2 cloves garlic, minced
6 medium tomatoes, diced
1/2 cup crumbled blue cheese
Pinch of salt
freshly ground black pepper
1/2 cup torn basil leaves
Cook penne according to package directions. meanwhile, heat olive oil in a large pan. Add pine nuts and cook on medium heat until lightly browned. Add garlic and cook for 1 to 2 minutes. In a large bowl, combine tomatoes, pine nuts, garlic, blue cheese, salt, pepper and basil leaves. Serve with cooked penne. Serves 4
Source: Taste of Italia
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8. Orecchiette with Cherry Tomato Sauce;
Posted by: “L. C
Orecchiette with Cherry Tomato Sauce
4 T. extra virgin olive oil
3 garlic cloves, minced
1 1/2 pounds cherry tomatoes
1 pinch salt
1 pinch sugar
2 T. pine nuts
2 T. red wine
12 fresh basil leaves
Pecorino Romano cheese
Freshly ground pepper
1/2 pound orecciette, cooked according to package directions
Mix together first seven ingredient and simmer in a large skillet with the top on for 15 minutes. Remove 1/2 cup pasta water and add to skillet. Drain pasta and add to skillet, stirring to mix well. When liquid is almost evaporated, stir in basil leaves, cheese and pepper. Remove and serve. makes 4 servings
Source: A Taste of Italia
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9. Bow Ties Pasta Marinara with Meatballs
Posted by: “Russie-— >^..^<
BOW TIES MARINARA WITH MEATBALLS
12 oz bow ties pasta
6 oz bag baby spinach
1 1/2 cups marinara sauce
2 tbs balsamic vinegar
24 oz pkg appetizer size cooked meatballs
1 cup diced mozzarella cheese
Boil pasta as package directs, stirring in spinach just before pasta will be done. Heat marinara sauce, vinegar and meatballs in a saucepan until hot. Toss with drained pasta and spinach and cheese. NOT SURE OF HOW MANY SERVINGS.*
10. 3 Ways with Melons-—3 Recipes
Posted by: “Russie-— >^..^<
3 WAYS WITH MELONS
FROSTY FONDUE-—Skewer bite size chunks of cantaloupe, honeydew and watermelon on picks. Serve with bowls of melted vanilla ice cream for dipping.
HONEYDEW WITH GINGER-—Mix 4 cups bite size chunks honeydew, 2 tbs chopped candied ginger and 1 tbs sugar. Chill 1 hour. MAKES 4 SERVINGS.
CANTALOUPE SALSA-—Mix 1 1/2 cups diced cantaloupe, 2 tbs each chopped red onion, cilantro and pickled jalapeno pepper and 1/4 tsp salt. MAKES 1 1/2 CUPS. Good with fish, pork and poultry.*
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11. Ice Cream Cupcakes-—with Pastel Colored Topping
Posted by: “Russie-— >^..^<
ICE CREAM CUPCAKES
1/2 cup milk chocolate chips
1 pint ice cream, any flavor
2/3 cup frozen whipped topping, thawed
Liquid food colors (optional)
Using 32 foil baking cups with paper liners assemble 4 stacks 8 cups in each with a foil cup on top. Melt chocolate as package directs. Brush inside of the top foil cups with chocolate. Freeze until set. Drop 1 scoop ice cream into each chocolate cup, remove from stack, return to freezer.
If tinting topping, divide between cups and tint pastel colors. Spoon into ziptop bags, cut a corner off each and pipe topping on ice cream. MAKES 4 SERVINGS.*
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12. First Timer’s Ribs-—with a Rub, Glaze, & Mop Sauce
Posted by: “Russie-— >^..^<
FIRST TIMER’S RIBS
1 1/2 cups hickory or apple wood chips
MOP SAUCE
1 1/2 cups apple cider
1/4 cup each cider vinegar and soy sauce
GLAZE
2 tbs each butter, brown sugar and bourbon, whiskey, rum or apple cider
RUB
2 tsp each coarse salt, brown sugar and paprika
1 tsp ground black pepper
1/2 tsp each dry mustard and garlic powder
1/4 tsp celery seeds
2 racks 2 pounds each baby back pork ribs
Soak wood chips in water to cover 1 hour, then drain before grilling. MOP SAUCE: Stir ingredients in a bowl until blended.
GLAZE: Bring ingredients to a boil in a saucepan, whisking to blend.
RUB: Combine ingredients in a bowl. Heat outdoor grill. Set aside 3 tsp rub for serving. Sprinkle remaining rub over both sides of ribs, rubbing it into meat. Oil grill grate and add ribs, meaty side up, away from direct heat. Cover grill 30 min.
Mop sauce on both sides of ribs. Cover and grill 45 min. mopping ribs a few times until tender. Brush ribs on both sides with glaze, move over direct heat. Grill 6 min. turning once until glaze browns and bubbles. Remove ribs to cutting board. Let rest a few minutes, then cut racks into individual ribs. Serve with reserved rub and barbecue sauce if desired. MAKES 4 SERVINGS.*
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13. Asparagus Potatoes-—with Herbed Cheese Bits
Posted by: “Russie-— >^..^<
ASPARAGUS POTATOES
4 large baking potatoes
2 tsp olive oil
8 oz asparagus, trimmed, peeled and cut into 1 inch pieces
1/4 tsp each salt and pepper
4 tbs margarine or unsalted butter
2 oz herbed cheese bits
Heat broiler. Pierce potatoes with a fork. Place on paper towels in the microwave. Microwave on high for 16 min. Heat oil in a skillet. Add asparagus and cook 5 min. Season with 1/8 tsp each salt and pepper, remove from heat.
Line a baking sheet with foil, place potatoes on foil. Cut open potatoes, season with remaining salt and pepper. Dot with margarine, top with asparagus. Divide cheese among potatoes. Broil 3 min. or until cheese is lightly browned on top. MAKES 4 SERVINGS.*
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14. Cuban Sandwiches-—with Pork, Cheese & Pickles
Posted by: “Russie-— >^..^<
CUBAN SANDWICHES
1 loaf crusty Italian bread
4 dill pickles, thinly sliced lengthwise
1/2 pound cooked pork roast, sliced for a total of 8 slices
4 slices Swiss cheese
8 tsp yellow mustard
Heat grill or grill pan. Cut bread in half lengthwise, then crosswise into 4 equal pieces. Layer each bottom piece with a pickle, 2 slices pork and 1 slice of cheese. Spread the cut side of each top piece with 2 tsp mustard.
Stack tops onto bottom pieces and flatten to 1/3 original thickness. Place sandwiches on heated grill and weigh down with a heavy pot. Grill 3 min. per side or until nicely grilled and cheese melts. Cut in half on the diagonal and serve. MAKES 4 SANDWICHES.*
FDA Clears 37 States Tomatoes & One Mexican State
Posted by: “Roger
Subject: FDA Clears 37 States Tomatoes & One Mexican State
Complete list....
http://www.emergencyemail.org/newsemergency/anmviewer.asp?a=304&z=1
Original link...
http://www.emergencyemail.org/newsemergency/anmviewer.asp?a=302&z=1
THE EMERGENCY EMAIL & WIRELESS NETWORK
http://www.emergencyemail.org/
16. Mississippi Mud Pie
Posted by: “Dorie”
Mississippi Mud Pie
1 C. finely chopped walnuts
1 stick margarine melted
1 C. flour
1 C. powdered sugar
1 (8 oz) pkg. cream cheese softened
1 (12 oz) carton Cool Whip
2 small pkg. instant chocolate pudding
2 1/2 C. milk
1 Hershy bar
Thaw Cool Whip.
Mix margarine, nuts and flour. Press into a 9x13 pan.
Bake 20 minutes at 350. Cool.
Mix cheese, powdered sugar and 1/2 C. Cool Whip.
Spread over cooled crust.
Mix pudding mix and milk. Spread over cheese layer.
Spread extra Cool Whip over chocolate layer.
Grate Hershy bar over top. Chill at least 3 hours before serving.
Dorie
http://groups.yahoo.com/group/Momsmenuplan/
17a. Maple Glazed Sweet Potatoes
Posted by: “Sandy U.”
Maple Glazed Sweet Potatoes
5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
1 dash salt and pepper, to taste
Peel sweet potatoes and cut into 1/4 to 1/2-inch thick
slices; place in crock pot. Whisk remaining ingredients
together and pour over potatoes. Cover and cook on low 7
to 9 hours. Stir a few times, if possible, to keep them
coated. Serves 4.
To thicken gravy, make a smooth paste of flour and 1/4
cup of juices from stew. Add to crockpot. Cover and cook
on HIGH setting until thickened.
*~Sandy U.~*
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18. COLD TORTELLINI SALAD
Posted by: “Sandy U.”
COLD TORTELLINI SALAD
INGREDIENTS:
1 pkg tortellini - 8 oz
1 tomato - peeled
3-4 slices hard salami
3-4 fresh mushrooms
4-5 black Greek olives, pitted
1 slice of mild cheddar cheese—1/2” thick
1 slice of mozzarelli—1/2” thick
1 slice of provolone cheese—1/2” thick
use any small pieces of veggies that you would like.
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2-3 tbsp cider vinegar
* 1 tsp hot red pepper flakes - (optional)
DIRECTIONS:
Peel and chop the tomato. Julienne the hard salami. Chop the
olives. Cube the cheese into 1/2” cubes. Clean and slice the
mushrooms. Cook the tortellini according to package directions.
Drain and rinse in cool water. Add the salad ingredients. In a
small deep bowl add the oil, garlic, garlic salt, black pepper,
vinegar and hot red pepper. Whisk until thoroughly mixed. Pour
over the salad and mix well. Refrigerate for a few hours to
blend flavors. Mix well again before serving. Garnish with fresh
tomato wedges or orange slices and parsley.
*~Sandy U.~*
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19.1. Enchilada Casserole
Posted by: “L. C
Enchilada Casserole
1 lb. ground beef
1 small onion, chopped (1/4 cup)
1 pkg. main dish mix for chili tomato (Hamburger Helper)
3 cups hot water
1 cup taco sauce
2 T. chopped green chilies
6 tortillas (flour or corn)
1 1/2 cups shredded jack cheese
Brown beef in large skillet. Drain off fat. Sauté onion for 3 minutes or until soft. Stir in macaroni and sauce mix from main dish mix, hot water, taco sauce and green chilies. Heat to boiling. Reduce heat; cover and simmer stirring several times 15 minutes. Cut each tortilla in half. Reserve 1/2 cup beef mixture. Layer halve of remaining beef mixture, tortillas and shredded cheese in an 8 cup shallow casserole. Repeat layering. Spoon reserved beef on top. Bake at 350 for 20 minutes or until mixture is bubbly hot and cheese is melted. Serve with cold beer if desired. Serves 6
Source: My Old Recipes
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20a. Breaded Pork Tenderloin
Posted by: “L. C
Breaded Pork Tenderloin
1 pork tenderloin, about 3/4 lb
1 egg
2 T. water
1/2 t. salt
1/4 t. rosemary, crushed
1/8 t. pepper
3/4 cup dried breadcrumbs
3 T. oil
with sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and flatten to butterfly. On cutting board, with meat mallet or dull edge of knife, pound meat to about 1/4” thickness. Cut into 3 serving pieces. In pie plate, with fork, beat together egg with water, salt, crushed rosemary and pepper. On waxed paper place the bread crumbs. With tongs, dip meat into egg mixture, turning to coat both sides. Dip in crumbs. Repeat until each piece is coated twice. In skillet over medium high heat, in hot oil, cook meat until well browned and fork tender, about 10 minutes. Turn once.
Serves 3
Source: My Old Recipes
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21a. Pineapple Salsa
Posted by: “L. C
Pineapple Salsa
1 cup finely chopped fresh pineapple
1/4 cup sliced scallions
1 to 2 fresh jalapeno peppers, seeded and minced
2 T. chopped cilantro
1 t. fresh lime juice
Pinch of salt
Mix all ingredients together gently. Cover and chill. Serve at room temperature. Makes about 1 1/2 cups
Source: Unknown
23a. Peaches and Cream Brunch Cake
Posted by: “L. C
Peaches and Cream Brunch Cake
2 cups flour
1 t. baking soda
1 t. salt
1 cup packed brown sugar
2/3 cup chopped nuts
1 t. cinnamon
1/2 t. nutmeg
1/2 cup butter, softened
1 cup sugar
1 t. vanilla
3 eggs
8 oz. sour cream
2 cups peeled and chopped peaches
Cream cheese filling:
8 oz. cream cheese, softened
6 T. sugar
1 egg
1/2 t. vanilla
Mix cream cheese until smooth and cream. Add egg and vanilla and beat well.
Stir together flour, baking soda, and salt; set aside. In another bowl, mix brown sugar, nuts, cinnamon and nutmeg. Set aside. In a large mixing bowl, beat butter and sugar together until well blended. Add vanilla and beat until fluffy. Add eggs, one at a time, beating well after each. Beat in sour cream. Add flour mixture and beat until smooth. fold in peaches by hand. spread half of the batter in a greased 13 x 9 “ baking pan. Sprinkle half of the brown sugar mixture evenly over batter. Drop cream cheese filling by the teaspoonful evenly over this. Drop remaining batter by the spoonful on top. Sprinkle with remaining brown sugar mixture. Bake in a 350 oven for about 30 to 35 minutes or until tester comes out clean. Serves 12 to 15.
You may use peeled and chopped apples, blueberries, diced apricots, raspberries for the peaches in this recipe. Let your imagination run wild! Try the apple version of this in the fall and add a light drizzle of caramel ice cream topping over the surface of the cake right before serving.
Source: With Heart and Soul
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24. Blueberry Orange Coffee Cake
Posted by: “L. C
Blueberry Orange Coffee Cake
13 oz. box blueberry muffin mix, prepared according to the directions (this usually requires an egg and some water)
11 oz. can Mandarin oranges, drained
1/4 cup flour
1/4 cup sugar
1 t. cinnamon
2 T. butter or margarine
1/2 cup chopped pecans, optional
Before preparing the muffin mix, take a moment to make the topping for the coffee cake. Mix flour, sugar and cinnamon together in a small bowl. Cut in butter until mixture is crumbly. Add pecans and stir gently. Set aside. Prepare muffin mix according to the package. Fold in well drained blueberries and oranges until just blended. Turn into a greased 8” square or round cake pan. Sprinkle cinnamon topping over all and bake in a 400 oven for 20 to 25 minutes. Serve warm with a pat of butter top. makes 6 to 8 servings.
Source: With Heart and Soul
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25. Crowd Pleaser
Posted by: “L. C
Crowd Pleaser
Crush 25 Oreos
Add 1/4 cup melted butter
Press into 9 x 13” pan
Slice 1/2 gallon of vanilla ice cream and lay on top of crust
Cover with chopped pecans
Put in freezer
Combine in a pan:
4 oz. German sweet chocolate
2/3 cup evaporated milk
1/2 t. salt
2/3 cup sugar
1/2 cup butter
Boil 4 minutes, stirring constantly. Add 1 t. vanilla. Cool.
Pour sauce over mixture in a 9 x 13” pan.
Cover with non dairy whipped topping. Freeze and enjoy.
Source: With Heart and Soul
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
Vegetarian Baked Patties
I just found this recipe tonight and it looked like a good one to use food
storage items (except for the chopped pecans)
deborah
Vegan Baked Oatmeal Patties
INGREDIENTS
4 cups water
4 cups quick cooking oats
1/2 onion, chopped
1/3 cup vegetable oil
1/2 cup spaghetti sauce
1/2 cup chopped pecans
1/4 cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon dried basil
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon sage
1 teaspoon active dry yeast
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking
sheet.
2. Bring water to a boil and stir in oatmeal. Cover and reduce heat to
low. Cook 5 to 10 minutes, or until the oats are cooked and all the water has
been absorbed. Remove from heat and let stand for 5 minutes.
3. To the oatmeal add onion, oil, spaghetti sauce, pecans, nutritional
yeast, garlic powder, basil, onion powder, coriander, sage and active yeast.
Mix well and form into patties. Place on prepared baking sheet.
4. Bake for 15 minutes. Turn patties over and bake another 15 minutes.
-Tawra
http://www.LivingOnADime.com
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Popsicle Paradise!
Making your own popsicles can give great variety and keep your kids
cool this summer!
Remember when you used to sit on your front steps on a hot summer day
eating a popsicle? It was usually red or purple and on special
occasions you got a fudgesicle. Remember how you tried to lick the
drips faster than the sun could melt them? Sometimes the drips would
roll down your fingers, forcing you to make the mind numbing decision
whether to lick your fingers or the new drips forming on your
popsicle.
Every once in a while a few drips would get out of control and fall on
your bare toes. Remember how your dogÕs tongue felt like sandpaper
when he licked the sweet gooeyness off of them?
It’s funny how we try to make drama and expensive memories for our
children when it’s the simple everyday things we remember the most.
Try some of these ideas to keep the kids entertained this summer:
* To find popsicle molds, look at discount and mail order stores
or garage sales. If you don’t have any molds, use small paper or
plastic cups. Put a wooden stick or plastic spoon in the center.
* For mini popsicles, pour orange, apple or grape juice or
flavored drink mix into ice cube trays. Partially freeze and
then place toothpicks in the center of each cube (or place
plastic wrap over the top, secure and insert toothpicks through
plastic wrap).
For non-traditional popsicles:
* Freeze applesauce in popsicle molds.
* Mix fruit or jam into yogurt. Freeze in small, snack sized Ziploc
bags for frozen yogurt on the go. Cut a hole in the end of the
bag for easy access/eating.
* Mix gelatin and freeze. Add gummie fish or worms before freezing
for added fun.
* Freeze syrup from canned fruit.
* Add food coloring or sprinkles to yogurt or softened ice cream
for added pizzazz. Then freeze in popsicle molds.
* When you have leftover jam or jelly, put 1/4 cup of hot water in
the jar and shake well. Pour into popsicle molds and freeze.
* If jelly or jam doesn’t set up well, use for popsicles or add
more water, boil and make syrup.
* Make a batch of pudding. Add coconut, nuts, marshmallows,
crushed cookies or sprinkles if desired. Pour into molds. Freeze
several hours until firm.
* Stick a toothpick in the center of blackberries, strawberries,
raspberries or sliced bananas. Dip in chocolate if desired.
Freeze on a tray. Once frozen, store in freezer bags.
* For easy snow cones, freeze orange juice (or any other flavored
juice) in ice cube trays. Store frozen juice cubes in a plastic
bag. Blend 5 cubes in the blender until they have a shaved ice
consistency. The shaved ice will keep its consistency if kept
frozen in a container.
* For watermelon popsicles, blend one cup each watermelon chunks
(seeds removed), orange juice and water. Blend well. Then pour
into molds and freeze.
* For strawberry popsicles, blend 2 cups strawberries, 1 cup
vanilla ice cream or yogurt, 4 cups orange juice and
2 tablespoons sugar. Blend smooth. Pour into molds and freeze.
* For banana popsicles, dissolve one 3 oz. package strawberry
gelatin with one cup boiling water. In a blender, mix gelatin,
1 banana and 1 cup yogurt or ice cream. Blend well and pour into
molds.
Pudding Pops
1 pkg. pudding (not instant*)
3 cups milk
Combine 1 large package of pudding with 3 cups of milk. Mix only
enough to blend well. Quickly pour into popsicle molds and freeze.
Chocolate and vanilla pudding may be layered for a fun treat. Makes
8-10 popsicles.
*Regular homemade pudding may be used instead of store-bought pudding
mix.
Moo Fruit Freezer Pops
(submitted by Roxie in Texas)
1 bag (16 oz.) frozen fruit. (I used some strawberries I had frozen)
1 1/2 cup of milk
1/2 cup of sugar or Splenda
Combine the fruit, sugar, and 1/2 cup of milk in a food processor and
process for 5 seconds. Add the rest of the milk and process for
15 seconds more. Mixture should be smooth and almost frozen. Scoop
1/2 cup of frozen mixture into 5 oz cups or popsicle molds. Insert
sticks and freeze until firm.
Banana Pops
(Submitted by Lisa)
Slice bananas into disks
Roll banana discs into PLAIN yogurt (you can use vanilla yogurt, but
I used plain because that’s what the recipe said, and that was back in
my super healthy days)
Add any kind of topping you wish. We rolled our disks in chopped
pecans. I know that’s expensive, but we love pecans so much. After
freezing these we ate them and you wouldn’t believe the taste! It was
like eating a frozen candy bar. Okay, maybe not that good, but they
were sweet and refreshing, and I didn’t have to put a limit on how
many the kids could eat.
Other toppings that work well: chopped raisins, granola, any kind of
nut (cashew, peanuts, almonds), peanut butter (this would be without
the yogurt), and of course, melted chocolate or chocolate chips.
My son is not a fan of bananas, but he really liked this treat. You
can even eat them plain. Oh, yeah, another topping we did was a
cinnamon/sugar mixture. Believe it or not, it was good too!
I will warn you that it’s messy because of the yogurt. And super
messy if the kids help! But you don’t have the guilt of giving them
something unhealthy, and it’s a cheap “popsicle.”
*******************************
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Dairy Free Made Easy: Thousands of Foods, Hundreds of Tips, and ... - Google Books Result
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Crunchy Korean Cucumber Salad
Koreancucumbersalad
This salad is so easy to prepare it’s stoopid. The key, though, it making sure you serve it immediately after you toss it so that the salt doesn’t have a chance to wilt the cukes. I like it when the cucumbers are still icy-cold from the fridge and you get the pleasant crunch of sea salt with every bite. The recipe calls for ground toasted sesame seeds (You can find sesame seed grinders at any Japanese market.), but if you can’t find a grinder a mortar and pestle will work. Or just sprinkle them on without grinding.
KOREAN CUCUMBER SALAD
* 2 medium-sized cucumbers, peeled, seeded, and chopped into chunks
* half a thinly-sliced small yellow onion, or 1-2 green onions, thinly-sliced
* a drizzle of toasted sesame oil (maybe a teaspoon or two)
* a hefty grinding of toasted sesame seeds (see photo)
* sea salt to taste (large flakes are great, but avoid large the coarse rocks usu. found in salt grinders)
* optional: shaved garlic is great in this, so are a few very thinly-sliced green chilis.
Toss everything together and serve immediately. Serves 4 as a side dish (or two of my children—they love this). We had this along-side kalbi (Korean BBQ ribs) last night.
Korean Beef Stew (Jang Jolim)
Dsc01027
This simple beef stew is one of the first things I ask my mom to cook whenever she visits or when I visit her. The beef is fork-tender because it’s braised in a sweet (but not too sweet) soy sauce. It’s a comforting crowd pleaser and, because it’s better the next day, you can cook a batch on the weekend and serve it during the week.
Don’t be put off by the amount of chili peppers in the stew—it needs that many to give it its special flavor. Despite the abundance of chilis, it never gets beyond mildly spicy.
Try this the next time you want to make beef stew but don’t want to make the same ol’ recipe.
KOREAN BEEF STEW
* 2 pounds chuck steak cut into 2 inch chunks (Whole Foods has chuck steaks)
* 10 green jalapeño peppers, leave whole
* 1 cup of soy sauce (Korean preferred)
* 1 cup of light brown sugar (not packed)
* 1/2 cup of water (if needed)
Place all ingredients into a heavy-bottomed pot (Staub or Le Creuset enameled cast iron Dutch ovens also work well for this).
Dsc01012
Just whack it all into a pot.
Bring to a boil and then reduce heat to a simmer. Cover and cook for at least an hour, preferably longer, until beef is tender but not falling apart. Even better the next day. And the sauce is delicious on rice. Serves 4-6.
Accompaniments: steamed rice, kimchi, vegetables.
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